Pollo Al Limone (Chicken With Lemon)

• 2 lb (1 kg) boneless, skinless chicken breasts, or scallopini
• Salt and freshly ground pepper, to taste
• Flour, for dredging
• 3 tbsp (45 mL) extra-virgin olive oil
• 2 garlic cloves, whole
• 2 tbsp (30 g) capers
• 1/2 cup (125 mL) white wine
• 1-2 tbsp (15-30 mL) unsalted butter
• Zest and juice of 1 lemon
• Chopped fresh flat-leaf parsley, to taste

1. If you're not using scallopini, pound your chicken breasts until they're about a 1/4 inch (5 mm) thick.
2. Season with salt and pepper on both sides and dredge in flour.
3. On medium-high heat, heat up your olive oil in a frying pan, and when it's hot, add the garlic and capers and cook for 1 minute or so.
4. Add your chicken breasts to the pan and lightly brown them on both sides.
5. Pour in the wine, add the butter, lemon zest and juice, then some salt and parsley.
6. Let that cook for a couple of minutes, until the wine reduces and the sauce thickens up.
7. Enjoy!

chicken breasts, salt, flour, extravirgin olive oil, garlic, capers, white wine, butter, lemon, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/pollo-al-limone-chicken-with-lemon-51903851 (may not work)